Mediterranean Baked Yogurt Cheesecake Bars
Description
These soft, creamy cheesecake bars have a lightly golden crust and a smooth, custard-like filling. Made with strained yogurt (Greek-style) and simple ingredients, this dessert is lighter than traditional cheesecake yet still indulgent. It’s subtly sweet, perfectly balanced, and very popular in Mediterranean home baking.
Ingredients
For the crust:
- 2 cups crushed biscuits (digestive or tea biscuits)
- ½ cup melted butter or olive oil
- 1–2 tbsp honey (optional, for light sweetness)
For the filling:
- 2 cups thick Greek yogurt (or strained plain yogurt)
- 1 cup cream cheese (softened)
- 3 large eggs
- ½ cup honey or natural sweetener
- 1 tsp vanilla extract
- 2 tbsp cornstarch (helps set the filling)
- Zest of 1 lemon (optional, Mediterranean touch)
Instructions
- Preheat oven to 170°C (340°F). Line a square baking pan.
- Prepare crust:
Mix crushed biscuits with melted butter and honey.
Press firmly into the base of the pan.
Bake for 10 minutes, then let cool. - Make filling:
In a bowl, whisk yogurt and cream cheese until smooth.
Add eggs one at a time.
Mix in honey, vanilla, cornstarch, and lemon zest. - Assemble:
Pour filling over the crust and smooth the top. - Bake:
Bake for 35–45 minutes until set but slightly jiggly in center. - Cool completely, then refrigerate for at least 3–4 hours.
- Slice into squares like in the image and serve chilled.
Serving Ideas
- Drizzle with honey and crushed pistachios
- Add fresh berries or figs
- Serve with a cup of mint tea
Tips
- Use full-fat yogurt for best creamy texture
- Don’t overbake—center should stay slightly soft
- Chill well before cutting for clean slices
Q & A
Q: Can I make this without cream cheese?
Yes! Replace with more thick yogurt for a lighter, more traditional Mediterranean version (it will be slightly less rich).
Q: Is this very sweet?
No—it’s mildly sweet. You can adjust honey to taste.
Q: Can I make it sugar-free?
Yes—use a natural sugar-free sweetener like stevia or erythritol.
Q: Why is my cheesecake not firm?
It may need more chilling time or slightly longer baking.
Q: Can I freeze it?
Yes—freeze in slices for up to 1 month. Thaw in fridge before serving.



















































